CN1886497A - Fermented malt beverage - Google Patents
Fermented malt beverage Download PDFInfo
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- CN1886497A CN1886497A CNA2004800353436A CN200480035343A CN1886497A CN 1886497 A CN1886497 A CN 1886497A CN A2004800353436 A CNA2004800353436 A CN A2004800353436A CN 200480035343 A CN200480035343 A CN 200480035343A CN 1886497 A CN1886497 A CN 1886497A
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- malt
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- 235000021577 malt beverage Nutrition 0.000 title description 89
- 239000002994 raw material Substances 0.000 claims abstract description 88
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 85
- 235000013405 beer Nutrition 0.000 claims abstract description 40
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000019985 fermented beverage Nutrition 0.000 claims abstract description 27
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 21
- 239000000126 substance Substances 0.000 claims abstract 23
- 241000209219 Hordeum Species 0.000 claims abstract 11
- 235000020083 shōchū Nutrition 0.000 claims abstract 8
- 241000209140 Triticum Species 0.000 claims description 103
- 235000021307 Triticum Nutrition 0.000 claims description 103
- 235000015096 spirit Nutrition 0.000 claims description 27
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 20
- 235000015040 sparkling wine Nutrition 0.000 claims description 19
- 238000004821 distillation Methods 0.000 claims description 18
- 235000013361 beverage Nutrition 0.000 claims description 15
- 235000019441 ethanol Nutrition 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 240000007594 Oryza sativa Species 0.000 claims description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims description 10
- 235000009566 rice Nutrition 0.000 claims description 10
- 235000015041 whisky Nutrition 0.000 claims description 8
- 244000061456 Solanum tuberosum Species 0.000 claims description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- 235000013334 alcoholic beverage Nutrition 0.000 claims description 4
- 235000005822 corn Nutrition 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 235000008694 Humulus lupulus Nutrition 0.000 claims description 3
- 235000013522 vodka Nutrition 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 240000006394 Sorghum bicolor Species 0.000 claims 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims 1
- 239000003086 colorant Substances 0.000 claims 1
- 238000001944 continuous distillation Methods 0.000 claims 1
- 238000005187 foaming Methods 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 claims 1
- 230000035622 drinking Effects 0.000 abstract description 17
- 235000019640 taste Nutrition 0.000 abstract description 12
- 239000000203 mixture Substances 0.000 description 154
- 239000000047 product Substances 0.000 description 32
- 238000000034 method Methods 0.000 description 22
- 206010013911 Dysgeusia Diseases 0.000 description 19
- 230000001835 salubrious effect Effects 0.000 description 15
- 230000000052 comparative effect Effects 0.000 description 13
- 239000000796 flavoring agent Substances 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 13
- 238000000855 fermentation Methods 0.000 description 12
- 230000004151 fermentation Effects 0.000 description 12
- 239000003205 fragrance Substances 0.000 description 12
- 240000005979 Hordeum vulgare Species 0.000 description 10
- 210000000867 larynx Anatomy 0.000 description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 8
- 235000014101 wine Nutrition 0.000 description 8
- 239000000463 material Substances 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 238000007796 conventional method Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 230000014860 sensory perception of taste Effects 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 235000013532 brandy Nutrition 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 240000008620 Fagopyrum esculentum Species 0.000 description 3
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 3
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 238000013461 design Methods 0.000 description 3
- 235000007319 Avena orientalis Nutrition 0.000 description 2
- 241000209763 Avena sativa Species 0.000 description 2
- 235000007558 Avena sp Nutrition 0.000 description 2
- 244000077995 Coix lacryma jobi Species 0.000 description 2
- 235000007354 Coix lacryma jobi Nutrition 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 241000209056 Secale Species 0.000 description 2
- 235000007238 Secale cereale Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- VMSLCPKYRPDHLN-NRFANRHFSA-N humulone Chemical class CC(C)CC(=O)C1=C(O)C(CC=C(C)C)=C(O)[C@@](O)(CC=C(C)C)C1=O VMSLCPKYRPDHLN-NRFANRHFSA-N 0.000 description 2
- 230000006698 induction Effects 0.000 description 2
- 238000011146 sterile filtration Methods 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- SBMYBOVJMOVVQW-UHFFFAOYSA-N 2-[3-[[4-(2,2-difluoroethyl)piperazin-1-yl]methyl]-4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]pyrazol-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound FC(CN1CCN(CC1)CC1=NN(C=C1C=1C=NC(=NC=1)NC1CC2=CC=CC=C2C1)CC(=O)N1CC2=C(CC1)NN=N2)F SBMYBOVJMOVVQW-UHFFFAOYSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 240000005373 Panax quinquefolius Species 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
- C12C5/026—Beer flavouring preparations
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
本发明涉及一种麦芽发酵饮料，其通过使麦芽发酵饮料的原料中麦芽的使用率为高比例，不仅可确保饮后满足感，且还具有入喉爽快感，即干爽口味。具体地说，是一种麦芽发酵饮料，其特征在于，含有A成分，其是将麦用于原料的一部分，并发酵后得到的含酒精物；及B成分，其是蒸馏至少以麦为原料一部分的含酒精物后，所得到的含酒精的蒸馏液；并将B成分添加于A成分中；其中A成分特指啤酒，B成分为麦烧酒。The present invention relates to a malt-fermented drink which can not only ensure a satisfying feeling after drinking, but also have a refreshing feeling in the throat, that is, a dry taste, by increasing the utilization ratio of malt in the raw material of the malt-fermented drink. Specifically, it is a malt fermented drink characterized by containing A component, which is an alcoholic substance obtained by fermenting barley as a part of the raw material; and B component, which is distilled at least using barley as a raw material. After part of the alcoholic substance, the obtained alcoholic distillate; and component B is added to component A; component A specifically refers to beer, and component B is barley shochu.
Description
Technical field
The present invention relates to a kind of fermented malt beverage and manufacture method thereof with novel flavor.In detail, relate to a kind of following fermented malt beverage and manufacture method thereof, it not only has from satisfaction after the drink of Fructus Hordei Germinatus by adding alcoholic distillment, also make frank go into larynx sense, salubrious aftertaste, promptly " tasty and refreshing sense " obtained enhancing.
Background technology
Through the ages, people are constantly carrying out creating the trial of novel flavor in the drinks.For example, in beer, sparkling wine,, all inquiring into, providing beer, sparkling wine with various fragrance according to the diversified hobby of recent human consumer always.Wherein, the taste in beer, the sparkling wine is dry and comfortable goes into the larynx sense, and promptly so-called paying of " tasty and refreshing sense " also is one of problem.
For manufacturing has the fermented malt beverage of tasty and refreshing sense, the rate of utilization by lowering Fructus Hordei Germinatus in the raw material can solve to a certain degree.But the fermented malt beverage that this method and Fructus Hordei Germinatus rate of utilization are high is compared, and has the tendency that has lost drink back satisfaction and gone into the frank sense of larynx.Therefore, there is document to propose to pass through to add the trehalose of disaccharides, and makes it have salubrious aftertaste, be i.e. the fermented Fructus Hordei Germinatus alcoholic beverage of " tasty and refreshing sense " (patent documentation 1).
In addition, as the trial that improves fragrance, also there is document to propose the drinks composition of plural number is carried out the blended alcoholic beverage, for example, by in pure mellow wine, sneaking into sweetener wine in right amount, thereby improve drinks manufacture method (patent documentation 2) as the easy acceptance of cold beverage time spent.And, also have document to propose to have beer mellow, soft taste for making, after fermentation, in used whisky fat or wine cask, carry out ageing, and form the sense of taste improvement method (patent documentation 3) of fermentation barley germ beer beverage.
But about the fragrance of beer, sparkling wine, when neither losing drink back satisfaction and also having the fermented malt beverage of dry and comfortable taste for making, above-mentioned method is then abundant inadequately.And, have the discussion of technology of the fermented malt beverage of special fragrance like this for manufacturing, also never talkative fully.
[patent documentation 1] TOHKEMY 2001-299322 communique
[patent documentation 2] Japanese kokai publication hei 8-322545 communique
[patent documentation 3] Japanese kokai publication hei 8-236467 communique
Summary of the invention
Therefore the present invention is in view of above-mentioned present situation, with following content is problem, and promptly the rate of utilization by Fructus Hordei Germinatus in the raw material that makes fermented malt beverage provides and not only can guarantee to drink the back satisfaction at high proportion, also have simultaneously into the frank sense of larynx, the i.e. fermented malt beverage of dry and comfortable taste.
For solving this problem, present inventors etc. have carried out the result of all discussions, found distillate by gained behind the interpolation distillation spirituosity thing in the fermented malt beverage that the Fructus Hordei Germinatus rate of utilization is high in raw material, particularly distilling with the wheat is resulting distillate behind the spirituosity thing of a raw material part, both can not damage satisfaction after the drink of fermented malt beverage, can give the clean refreshing sense that it goes into larynx again, the present invention is accomplished.
That is, the present invention is the invention that contains following form.
1. fermented malt beverage, it is to be the drinks of a raw material part with Fructus Hordei Germinatus, and is that distillation is the spirituosity thing of a raw material part with the wheat, and with its product as part of raw materials, and fermented malt beverage with foaminess;
2. fermented malt beverage is characterized in that containing the A composition, and it is that wheat is used for part of raw materials, and the spirituosity thing that obtains after the fermentation; And the B composition, its be distill with the wheat be the spirituosity thing of a raw material part at least after, resulting alcoholic distillate; And A composition and B composition are mixed;
3. the fermented malt beverage described in above-mentioned 2 is characterized in that the raw material of the spirituosity thing of A composition uses Fructus Hordei Germinatus at least;
4. the fermented malt beverage described in above-mentioned 2 is characterized in that the raw material of the spirituosity thing of A composition contains Fructus Hordei Germinatus, hops, water at least, uses other raw material in case of necessity;
5. the fermented malt beverage described in above-mentioned 4, the raw material that it is characterized in that other are wheat, bitters or the tinting materials beyond rice, corn, Chinese sorghum, potato, starch, carbohydrate, the Fructus Hordei Germinatus;
6. the fermented malt beverage described in above-mentioned 2, the spirituosity thing that it is characterized in that the A composition is beer or sparkling wine;
7. the fermented malt beverage described in above-mentioned 2～6, the spirituosity thing that it is characterized in that the A composition are that the Fructus Hordei Germinatus ratio is 20% or greater than 20% spirituosity thing;
8. the fermented malt beverage described in above-mentioned 2～6, the spirituosity thing that it is characterized in that the A composition are that the Fructus Hordei Germinatus ratio is 40% or greater than 40% spirituosity thing;
9. the fermented malt beverage described in above-mentioned 2, the spirituosity distillate that it is characterized in that the B composition are liquor, whisky, vodka, ardent spirits or raw material alcohol;
10. the fermented malt beverage described in above-mentioned 2, wherein the wheat of the raw material of the spirituosity distillate of B composition is barley or wheat;
11. the fermented malt beverage described in above-mentioned 2, the spirituosity distillate that it is characterized in that the B composition is the wheat liquor;
12. the fermented malt beverage described in above-mentioned 2, the spirituosity distillate that it is characterized in that the B composition are with the product after the distillation of single entry distilling machinery;
13. the fermented malt beverage described in above-mentioned 11, wherein the wheat liquor is the Class B liquor;
14. the fermented malt beverage described in above-mentioned 13, wherein the wheat liquor is to use resulting wheat liquor behind the raw material that contains wheat, wheat koji and water;
15. the fermented malt beverage described in above-mentioned 2, the spirituosity distillate that it is characterized in that the B composition are with the product after the distillation of continous way distilling machinery;
16. the fermented malt beverage described in above-mentioned 2, the spirituosity distillate that it is characterized in that the B composition is the wheat ardent spirits;
17. the fermented malt beverage described in above-mentioned 2, the spirituosity thing that it is characterized in that the A composition are the Fructus Hordei Germinatus ratios is 100% spirituosity thing, and the distillate of the spirituosity thing of B composition is a Class B wheat liquor;
18. the fermented malt beverage described in above-mentioned 2, the spirituosity thing that it is characterized in that the A composition are the Fructus Hordei Germinatus ratios is 40%～60% spirituosity thing, and the distillate of the spirituosity thing of B composition is the wheat ardent spirits;
19. the fermented malt beverage described in above-mentioned 2 is characterized in that the alcoholic content in the spirituosity distillate of B composition is 25%～45%;
20. the fermented malt beverage described in above-mentioned 1 or 2, wherein the alcoholic content of fermented malt beverage is 1%～15%;
21. the fermented malt beverage described in above-mentioned 2, wherein the mixture ratio of the spirituosity thing of the spirituosity thing of A composition and B composition is 99.9: 0.1～80: 20 scope by volumetric ratio;
22. the fermented malt beverage described in above-mentioned 2, wherein from the alcoholic content of the spirituosity thing of A composition: the ratio from the alcoholic content of the spirituosity distillate of B composition is 97.5: 2.5～90: 10.
And other form of the present invention is,
23. the manufacture method of fermented malt beverage is characterized in that containing the A composition, it is that wheat is used for part of raw materials, and the spirituosity thing that obtains after the fermentation; And the B composition, its be distill with the wheat be the spirituosity thing of a raw material part at least after, resulting spirituosity distillate; And A composition and B composition are mixed.
Promptly, grown form of the present invention is to be the fermented malt beverage that part of raw materials is used with Fructus Hordei Germinatus, but also be to be characterized as, distillation is the spirituosity thing of a raw material part with the wheat, and with of the part use of resulting spirituosity distillment, and fermented malt beverage with foaminess as beverage materials.
More particularly, the present invention is a fermented malt beverage, it is characterized by to contain the A composition, and it is that wheat is used for part of raw materials, and the spirituosity thing that obtains after the fermentation; And the B composition, its be distill with the wheat be the spirituosity thing of a raw material part at least after, resulting spirituosity distillate; And A composition and B composition are mixed.
By the present invention, a kind of fermented malt beverage can be provided, the rate of utilization height of Fructus Hordei Germinatus in its raw material neither loses satisfaction after the drink of beer flavor and goes into the frankness sense of larynx, also has dry and comfortable taste, has adapted to the diversified hobby of current human consumer.
Sparkling wine up to now particularly, though have the aftertaste of dry and comfortable bitter taste without issue, satisfaction is insufficient after the drink of beer flavor.And by the present invention, can provide not only can guarantee beer flavor from satisfaction after the drink of Fructus Hordei Germinatus, also have the fermented malt beverage of the tasty and refreshing sense after drinking simultaneously, and can satisfy human consumer's hobby thus.
Embodiment
Fermented malt beverage provided by the invention is meant with the wheat to be that part of raw materials is used, and the beverage after the fermentation, and being preferably with the Fructus Hordei Germinatus in the wheat is after a raw material part is used, the alcoholic drinks of manufacturing.Specifically, can exemplify and be beer, sparkling wine, assorted wine, low pure fermented malt beverage (for example fermented malt beverage of alcoholic content less than 1%) etc., in the classification of the drinks in the japanese wine tax law, for being categorized into the fermented malt beverage of beer, sparkling wine, tasty and refreshing drinks, strong drinks.
At this moment, the alcoholic content of fermented malt beverage provided by the invention is not particularly limited, but is preferably 1%～15% (v/v).Be preferably especially in the fermented malt beverage of beer, sparkling wine by the human consumer and like the ethanol concn of drinking, the i.e. scope of 3%～8% (v/v).
Fermented malt beverage provided by the invention as mentioned above, is to contain the A composition in principle, and it is that wheat is used for part of raw materials, and the spirituosity thing that obtains after the fermentation; And the B composition, its be distill with the wheat be the spirituosity thing of a raw material part at least after, resulting spirituosity distillate; And the fermented malt beverage that A composition and B composition are mixed.
" wheat is used for part of raw materials, and the resulting spirituosity thing in fermentation back " of the composition of A described in the present invention is meant as described below wheat to be used for part of raw materials, and the spirituosity thing after the fermentation.Specifically, can exemplify beer taste beverage into beer, sparkling wine, assorted wine, low pure fermented malt beverage (for example fermented malt beverage of alcoholic content less than 1%) etc.Or also can use the product behind its dilute with water.
As the raw material of this A composition and the wheat of using, be meant that the raw material as common beer, sparkling wine uses, and, for example, can exemplify and be Fructus Hordei Germinatus, barley, pure white barley, Fructus Hordei Vulgaris extract, barley oatmeal, wheat, Job's tears, rye, oat etc. from the processed goods of wheat.Wherein, can especially preferably use Fructus Hordei Germinatus.
In addition, among the present invention, as the raw material of A composition and other raw materials that use, be meant that except that as the raw material main raw material Fructus Hordei Germinatus, hops and the water of Fructus Hordei Germinatus sparkling wine for example can exemplify is wheat, bitters or tinting material etc. beyond rice, corn, Chinese sorghum, potato, starch, carbohydrate, the Fructus Hordei Germinatus.
Bitters described in the present invention can use the bitters that uses as the raw material of common beer or sparkling wine, for example, and heteronomy humulone class, reduction heteronomy humulone class etc.And the tinting material described in the present invention can use the tinting material that uses as the raw material of common beer, sparkling wine, for example caramel.
And the rate of utilization of the Fructus Hordei Germinatus described in the present invention is also referred to as the Fructus Hordei Germinatus ratio, is meant the shared weight ratio of Fructus Hordei Germinatus in the saccharine material of wheat beyond the Fructus Hordei Germinatus, rice, corn, Chinese sorghum, potato, starch, Fructus Hordei Germinatus and carbohydrate.For example, the Fructus Hordei Germinatus ratio is that 100% beer is commonly called whole-malt beer.
Fermented malt beverage provided by the invention, because of by making Fructus Hordei Germinatus ratio in the raw material at high proportion, the frankness sense that can guarantee to drink the back satisfaction and go into larynx, so, spirituosity thing as the A composition, the preferred Fructus Hordei Germinatus ratio that uses is 20% or greater than 20%, and especially preferably using the Fructus Hordei Germinatus ratio is 50% or greater than 50% material.
The spirituosity thing of A composition, can according to the same method manufacturing of method of making beer, sparkling wine.Alcoholic content in the spirituosity thing of A composition is not particularly limited, but can adjusts with reference to the design load as ethanol concn in the spirituosity thing of the finished product at this moment.For example, when having the beverage of beer flavor fragrance, can make alcoholic content is 0.5%～7% with the finished product fermented malt beverage.
Simultaneously, the B composition that in the spirituosity thing of above-mentioned A composition, adds " distillation is the spirituosity distillment behind the spirituosity thing of a raw material part at least with the wheat " (below, sometimes be designated as " alcoholic distillment " merely), be meant that with stating wheat more than at least be the spirituosity thing of the raw material part product after with the distilling machinery distillation.Therefore, as the raw material of B composition and the wheat of using is meant Fructus Hordei Germinatus, wheat koji, barley, pure white barley, Fructus Hordei Vulgaris extract, barley oatmeal, wheat, Job's tears, rye, oat etc.
The spirituosity distillment of this moment, key are to use wheat at least a portion of its raw material, and are the products that obtains by still-process.Reason is, because the spirituosity thing of A composition has used the high raw material of Fructus Hordei Germinatus rate of utilization, institute thinks and do not damage its fragrance, in the spirituosity distillment of B composition, needs use wheat at least in part of raw materials.
Spirituosity distillment as above-mentioned B composition, specifically, can be liquor, whisky, vodka, ardent spirits etc., with the cereal of wheat etc. as the ardent spirits of a raw material part, raw material with the product that in part of raw materials, has used wheat in alcohol etc. at least.Wherein, from the fermented malt beverage of the finished product, give salubrious aftertaste after drinking aspect, preferred liquor, ardent spirits.
Liquor of the present invention is meant that the potato class with cereals such as wheat, rice, buckwheat, sweet potato is a raw material, mainly use mould and yeast to ferment after, further distillation and the drinks that obtains again.The spirituosity distillment of employed B composition in the manufacturing as fermented malt beverage of the present invention and in the liquor that uses, for example, can preferably use in the liquor that is called as wheat liquor, rice liquor, buckwheat liquor, taro liquor, these lattice liquor, bubble Sheng, use the liquor of wheat in the part of raw materials.Among the present invention, " using the liquor of wheat in part of raw materials " is meant except that use wheat in part of raw materials, also can use the wheat koji as song.Among the present invention, the spirituosity distillment of B composition, preferred especially main raw material is a wheat, and uses the liquor (usually, being known as the liquor of wheat liquor) of wheat koji as song.Wherein, the wheat liquor that preferably contains barley, wheat koji and water.
Ardent spirits described in the present invention, the potato class that is meant cereals with wheat, rice, buckwheat etc., sweet potato, potato, cassava is a raw material, use Fructus Hordei Germinatus or use the enzyme agent to carry out saccharification in case of necessity, use yeast to ferment, further distill the resulting drinks in back again.In the ardent spirits that uses as the spirituosity distillment of employed B composition in the fermented malt beverage manufacturing of the present invention, can preferably use the product that in part of raw materials, uses wheat.Wherein, preferably use the wheat ardent spirits of wheat as wheat.
In the manufacturing of the spirituosity distillment of B composition, distillating method and creating conditions of number of times of distillation are not particularly limited.
When using liquor as alcoholic distillment, can use the Class A liquor (after the distillation of spirituosity thing usefulness continous way distilling machinery, the liquor of alcoholic content less than 36%) or the Class B liquor (with the spirituosity thing with the distillation of single entry distilling machinery after, alcoholic content be 45% or less than 45% liquor) in any.
When using the wheat ardent spirits, can use the product after the distillation of spirituosity thing usefulness continous way distilling machinery as alcoholic distillment.In addition, can preferably use alcoholic content is 36% or greater than 36% product.
The spirituosity distillment of these B compositions can use respectively according to the Fructus Hordei Germinatus ratio of the spirituosity thing of A composition.For example, when the Fructus Hordei Germinatus ratio of A composition was 50% left and right sides, the B composition can use the wheat ardent spirits, and the Fructus Hordei Germinatus ratio of A composition is 100% o'clock, and the B composition can use wheat liquor (second kind).
The alcoholic content of the spirituosity distillment of B composition is not particularly limited.But can be with reference to the design load of the ethanol concn of the finished product fermented malt beverage or for the usage rate of this spirituosity distillment in the A composition, suitable its ethanol concn of setting.And when using liquor as the spirituosity distillment, in the finished product fermented malt beverage provided by the invention, consider as " the tasty and refreshing sense " of drinking the back aftertaste give and from the influence that fragrance gave of liquor, also have as satisfaction after the drink of beer taste beverage etc., the alcoholic content of alcoholic distillment is preferably 10%～90%, is preferably 25%～45% especially.
Fermented malt beverage provided by the invention can become to assign to make by add, mix B in above-mentioned A composition.Interpolation, the blended method of this moment do not have special restriction.In addition, the blending ratio of A composition and B composition can design according to the desired fragrance of fermented malt beverage, or consider the fragrance characteristic of A composition and B composition, the suitable setting.
In fermented malt beverage provided by the invention, when obtaining the fragrance of beer taste beverage, preferably have from satisfaction after the drink of Fructus Hordei Germinatus and frank sense simultaneously, " tasty and refreshing sense " after drinking in addition, therefore, need make from the fragrance of B composition unlikely strong excessively, and should be the amount of drinking back " tasty and refreshing sense " of to feel, so, alcoholic content from the A composition: from the ratio of the alcoholic content of B composition, be preferably 99.5: 0.5～80: 20 scope, be preferably 97.5: 2.5～90: 10 scope especially.
For reaching the ratio of this alcoholic content, can be with the combined amount (mixing volumetric ratio) of A composition and B composition, according to suitable setting of ethanol concn of A composition and B composition.But, in the finished product fermented malt beverage provided by the invention,, preferably the V/V of B composition is controlled at 20% or less than 20% for reaching the scope of not damaging from satisfaction after the drink of the Fructus Hordei Germinatus of beer taste beverage.And the lower limit of the V/V of B composition gets final product with the sufficient amount of " tasty and refreshing sense " after drinking so long as can give the finished product fermented malt beverage, does not have restriction especially, for example can be 0.1% or greater than 0.1%.
Embodiment
Below, enumerate embodiment and comparative example, further describe the present invention.
Embodiment 1:
The A composition according to conventional methods, has been prepared the Fructus Hordei Germinatus ratio and is 100%, alcoholic content is 5% beer.
The B composition, according to conventional methods, having prepared with wheat and water is raw material, the song of using when using wheat koji as fermentation, and the resulting alcoholic content in distillation back is 44.0% wheat liquor.
According to record in the following table 1 from the alcoholic content of A and ratio from the alcoholic content of B, mix above-mentioned A composition and B composition, having prepared and having made total alcoholic content is 5.0% fermented malt beverage 1～5 (invention product 1～5).
And when mixing, the beer water of A composition suitably dilutes, and the total alcoholic content that makes the purpose fermented malt beverage is 5.0%.
Table 1
And be provided with as a comparative example, the beer (the Fructus Hordei Germinatus ratio is 100%) and the sparkling wine (the Fructus Hordei Germinatus ratio is 25%) of following record.
Comparative example 1: according to conventional methods, prepared alcoholic content and be 5.0% beer (the Fructus Hordei Germinatus ratio is 100%).
Comparative example 2: according to conventional methods, prepared alcoholic content and be 5.0% sparkling wine (the Fructus Hordei Germinatus ratio is 10%).
The sense of taste is sensory test:
For resulting each fermented malt beverage, it is sensory test to have carried out the sense of taste.
Certified variety:
(1) the mellow sense of beer flavor and drink back satisfaction, and
(2) the salubrious aftertaste after drinking.
Mark by point system by 8 professional judges of wine, calculate average mark, and table of induction is shown in the table.
And it is as follows to mark.
" very strong "=5 minutes; " strongly "=4 minute; " generally "=3 minute; " weak "=2 minute; " nothing "=1 minute
Can distinguish that from the result shown in the last table for comparative example 1, though the salubrious aftertaste in the low comparative example 2 of Fructus Hordei Germinatus ratio has improved, drink back satisfaction has descended significantly.
In addition, fermented malt beverage provided by the invention, wherein invention product 2～4 not only have the mellow sense and the drink back satisfaction of beer flavor, but also have been endowed the light refreshing aftertaste after drinking.
Embodiment 2:
The A composition, according to conventional methods, prepared similarly to Example 1, the Fructus Hordei Germinatus ratio is 100%, alcoholic content is 5% beer.
And in the B composition, rice liquor is to be raw material and the product that has used Mi Qu (alcoholic content is 44%) with rice, the wheat liquor is to be raw material and the product that has used wheat koji (alcoholic content is 44%) with the wheat, it is the brandy (three get profit XO Deluxe brandy) of 40% market sale as raw material, alcoholic content that brandy has used with grape, and it is the whisky [three get profit the rugged pure malt whiskey in mountain (login trade mark) 12 years] of 43% market sale as raw material, alcoholic content that whisky has used with Fructus Hordei Germinatus.
Mix A composition and B composition, making from the alcoholic content of A composition is 95: 5 with ratio from the alcoholic content of B composition.The beer water of A composition is suitably diluted, and the total alcoholic content that makes the purpose fermented malt beverage is 5.0%.
For resulting each fermented malt beverage, it is sensory test to have carried out the sense of taste, and with its as a result table of induction be shown in the table.
Undertaken by 8 professional judges of wine similarly to Example 1, certified variety is the salubrious aftertaste after drinking of the mellow sense of (1) beer flavor and drink back satisfaction, (2), and (3) easy acceptance when drinking.
The mellow sense of beer flavor (1) and drink back satisfaction, and the drinking of (2) after the authentication method of salubrious aftertaste, be as the criterion with embodiment 1, the scoring of the easy acceptance during drinking in (3), as follows.
" quite easily accept "=5 minutes; " easily accept "=4 minutes; " generally "=3 minute; " be difficult for accepting "=2 minutes; " quite be difficult for accepting "=1 minute
Table 2
| Fermented malt beverage | ||||
| Comparative example 3 | Invention product 6 | Comparative example 4 | Invention product 7 | |
| The A composition | The Fructus Hordei Germinatus ratio is 100% beer | |||
| The B composition | Rice liquor | The wheat liquor | Brandy | Whisky |
| The wheat composition has or not in the B composition | Do not have | Have | Do not have | Have |
| The sensory test result of the sense of taste | ||||
| Drink back satisfaction | 4.7 | 4.8 | 4.5 | 4.7 |
| Salubrious aftertaste | 3.8 | 4.6 | 3.1 | 4.1 |
| Easy acceptance during drink | 3.6 | 4.8 | 2.5 | 4.3 |
Can distinguish from the result shown in the last table 2, though satisfaction is all good after the drink in all beverages, but added as the B composition, distillation is behind the spirituosity thing of a raw material part behind the resulting spirituosity distillate with the wheat, not only given the light refreshing aftertaste after drinking, and also easier being accepted when drinking.
Embodiment 3:
Change the Fructus Hordei Germinatus ratio of A composition, identified the effect of adding the B composition.
The A composition according to ordinary method, has been prepared each Fructus Hordei Germinatus ratio and is 10%, 20%, 40% and 100%, alcoholic content is 5% fermented malt beverage.
The B composition, according to ordinary method, having prepared with wheat and water is raw material, the alcoholic content that obtains after saccharification, fermentation, distillation (using the continous way distilling machinery) is 44.0% ardent spirits.
Mix A composition and B composition, making from the alcoholic content of A composition is 95: 5 with ratio from the alcoholic content of B composition, and water suitably dilutes the fermented malt beverage of A composition, and the total alcoholic content that makes the purpose fermented malt beverage is 5.0%.
And identified as a comparative example, the beer (or sparkling wine) of the various Fructus Hordei Germinatus ratios that do not contain the B composition.
Certified variety and authentication method are as the criterion with embodiment 1.
Its result is as shown in table 3 below.
Table 3
| The fermentation product | Comparative example | |||||||
| 8 | 9 | 10 | 11 | 5 | 6 | 7 | 8 | |
| The Fructus Hordei Germinatus ratio (%) of A composition | 10 | 20 | 40 | 100 | 10 | 20 | 40 | 100 |
| The B composition | The wheat ardent spirits | Do not have | ||||||
| Sensory test test | ||||||||
| Drink back satisfaction | 1.3 | 3.1 | 4.2 | 4.8 | 1.2 | 3.0 | 4.2 | 4.9 |
| Salubrious aftertaste | 4.2 | 4.2 | 3.2 | 3.0 | 4.4 | 3.5 | 2.2 | 2.0 |
The result can distinguish from table, in the invention product, when the Fructus Hordei Germinatus ratio is changed over 10%, 20%, 40% and 100% beverage, by adding the B composition, does not only damage drink back satisfaction, has also improved the evaluation to salubrious aftertaste.Particularly the Fructus Hordei Germinatus ratio is 20%～100%, wherein is 40% or greater than 40% o'clock, salubrious aftertaste to give effect more remarkable.
By last susceptible of proof, in fermented malt beverage,, can provide a kind of and not only have drink back satisfaction, and also have frankness sense into larynx, and the dry and comfortable fermented malt beverage of taste by in the A of various Fructus Hordei Germinatus rate of utilization composition, mixing the B composition.
Embodiment 4:
The Fructus Hordei Germinatus ratio of A composition raw material and the combination of B composition kind have been inquired into.
The A composition according to ordinary method, has been prepared the Fructus Hordei Germinatus rate of utilization and is 49% or 100%, alcoholic content is 5% fermented malt beverage.
The B composition has used wheat liquor (second kind) or wheat ardent spirits.
What wheat liquor (second kind) used is, be raw material with the barley, use wheat koji, and the product (alcoholic content is 44%) after distilling with the single entry distilling machinery.
What the wheat ardent spirits used is to be raw material with the wheat, and to use the product (alcoholic content is 44%) behind the continous way distilling machinery distillation spirituosity thing.
Mix A composition and B composition, making from the alcoholic content of A composition is 95: 5 with ratio from the alcoholic content of B composition.Water suitably dilutes the fermented malt beverage of A composition, and the total alcoholic content that makes the purpose fermented malt beverage is 5.0%.
And as a comparative example, identified fermented malt beverage (the Fructus Hordei Germinatus ratio: 49% or 100%) that does not contain the B composition.
Certified variety and authentication method are as the criterion with embodiment 1.
Its result is as shown in table 4 below.
Table 4
| The invention product | Comparative example | The invention product | Comparative example | |||
| 12 | 13 | 9 | 14 | 15 | 10 | |
| The Fructus Hordei Germinatus ratio (%) of A composition | 49 | 49 | 49 | 100 | 100 | 100 |
| The B composition | Wheat liquor (Class B) | The wheat ardent spirits | Do not have | Wheat liquor (Class B) | The wheat ardent spirits | Do not have |
| Sensory test result | ||||||
| Drink back satisfaction | 4.3 | 4.2 | 4.4 | 4.8 | 4.8 | 4.9 |
| Salubrious aftertaste | 4.2 | 4.5 | 3.2 | 3.8 | 3.5 | 2.5 |
In the present invention's product, have the beverage of any Fructus Hordei Germinatus ratio, by adding wheat liquor (Class B) or wheat ardent spirits, all can neither damage drink back satisfaction as the B composition, also improved evaluation to salubrious aftertaste.
Wherein, when to use the Fructus Hordei Germinatus ratio be 49% fermented malt beverage as the A composition, as the B composition, the evaluation of the salubrious aftertaste of using wheat liquor (Class B) when using the wheat ardent spirits was excellent more.
And as the A composition when to use the Fructus Hordei Germinatus ratio be 100% fermented malt beverage, as the B composition, the evaluation of the salubrious aftertaste of using the wheat ardent spirits when using wheat liquor (Class B) is excellent more.
It can be from considering from the flavour intensity of the wheat the raw material.That is, use the B composition of single entry distilling machinery, owing to contain fragrance to a certain extent from raw material, so, when the Fructus Hordei Germinatus ratio of A composition is high, can give tasty and refreshing sense effectively.And use the B composition of continous way distilling machinery, because less from the flavour ingredient of raw material, so, (for example, Fructus Hordei Germinatus ratio: 49%) can preferably use when the Fructus Hordei Germinatus ratio of A composition is too not high.
Embodiment 5:
As the A composition, having made the Fructus Hordei Germinatus ratio is 60% malt beverage.
Use Fructus Hordei Germinatus be 60% and liquid glucose be the raw material of 50% composition, according to ordinary method, make wort.Liquid glucose uses the liquid glucose of market sale.Add liquid glucose in the Fructus Hordei Germinatus after saccharification, obtained the extract composition and be 12% wort.Add the cereuisiae fermentum (Weihenstephan-34) of market sale therein, ferment, obtained alcoholic content and be 5.5% A composition according to ordinary method.
The B composition uses the wheat ardent spirits.The wheat ardent spirits uses with wheat to be raw material, the product (alcoholic content is 44%) after the spirituosity thing is distilled with the continous way distilling machinery.
In A composition 1500L, add B composition 9.7L.In the manufacturing processed of A composition, before the filtration procedure that the removal yeast is used, in culture tank, add and mix the B composition.With being filled into jar after the resulting fermented drink sterile filtration, make malt beverage of the present invention.
Resulting fermented drink is the fermented drink that has in drink back satisfaction and the tasty and refreshing sense any.
Embodiment 6:
As the A composition, made the Fructus Hordei Germinatus ratio and be 40% malt beverage.
Use that Fructus Hordei Germinatus is 40%, wheat be 10% and liquid glucose be the raw material of 50% composition, made wort according to ordinary method.Liquid glucose uses the liquid glucose of market sale.With Fructus Hordei Germinatus and wheat saccharification, add liquid glucose therein, obtained the extract composition and be 12% wort.Add the cereuisiae fermentum (Weihenstephan-34) of market sale therein, ferment according to conventional methods, obtained alcoholic content and be 5.5% A composition.
The B composition has used the wheat ardent spirits.The wheat ardent spirits uses with wheat to be raw material, with the product (alcoholic content is 44%) behind the continous way distilling machinery distillation spirituosity thing.
In A composition 1500L, add B composition 9.7L.In the manufacturing processed of A composition, add in the culture tank before the filtration procedure that the removal yeast is used and mix the B composition.To be filled into jar after the resulting fermented drink sterile filtration, to make malt beverage of the present invention.
Resulting fermented drink is the fermented drink that has in drink back satisfaction and the tasty and refreshing sense any.
In sum, by the present invention, provide a kind of fermented malt beverage, its rate of utilization by Fructus Hordei Germinatus in the raw material that makes fermented malt beverage not only can guarantee to drink the back satisfaction at high proportion, and also has into the frank sense of larynx, promptly dry and comfortable taste.Fermented malt beverage provided by the invention, not only guaranteed as beer flavor, from satisfaction after the drink of Fructus Hordei Germinatus, also have the tasty and refreshing sense after drinking simultaneously.Therefore, can satisfy human consumer's hobby.
Claims (23)
Applications Claiming Priority (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP413894/2003 | 2003-12-11 | ||
| JP2003413894 | 2003-12-11 | ||
| JP2004312258 | 2004-10-27 | ||
| JP312258/2004 | 2004-10-27 | ||
| JP312258/2003 | 2004-10-27 | ||
| PCT/JP2004/018460 WO2005056746A1 (en) | 2003-12-11 | 2004-12-10 | Fermented malt beverage |
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| CN1886497A true CN1886497A (en) | 2006-12-27 |
| CN1886497B CN1886497B (en) | 2011-04-06 |
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| CN2004800353436A Expired - Fee Related CN1886497B (en) | 2003-12-11 | 2004-12-10 | Fermented malt beverage |
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|---|---|
| US (3) | US8420149B2 (en) |
| EP (1) | EP1693443B1 (en) |
| JP (8) | JP4966544B2 (en) |
| KR (7) | KR101179092B1 (en) |
| CN (1) | CN1886497B (en) |
| AT (1) | ATE457347T1 (en) |
| AU (1) | AU2004296331B2 (en) |
| CA (1) | CA2547892C (en) |
| DE (1) | DE602004025497D1 (en) |
| DK (1) | DK1693443T3 (en) |
| TW (1) | TWI336350B (en) |
| WO (1) | WO2005056746A1 (en) |
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| JP4966544B2 (en) * | 2003-12-11 | 2012-07-04 | サントリーホールディングス株式会社 | Malt fermented beverage |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104204184A (en) * | 2012-03-28 | 2014-12-10 | 三得利控股株式会社 | Beer-flavored alcoholic beverage containing dietary fiber |
| CN104745401A (en) * | 2015-04-26 | 2015-07-01 | 哈尔滨伟平科技开发有限公司 | Barley health care wine and preparation method thereof |
| CN108504480A (en) * | 2018-06-19 | 2018-09-07 | 青岛啤酒股份有限公司 | A kind of production method and gained beer Spirit of beer Spirit |
| WO2019242631A1 (en) * | 2018-06-19 | 2019-12-26 | 青岛啤酒股份有限公司 | Method for producing hop whiskey and hop whiskey |
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